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polenta with eggs and zucchini
Nb persons: 4
Yield:
Preparation time:
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| ingredients | |
| 1/2 cup | dried tomatoes |
| 2 1/4 cups | milk |
| 1 14 ounce can | reduced-sodium chicken broth |
| 1 cup | yellow cornmeal, (polenta) |
| 1/3 cup | grated Parmesan cheese |
| 1 tablespoon | olive oil |
| 1 small | onion, thinly sliced |
| 2 small | zucchini and, or yellow summer squash, thinly sliced lengthwise |
| 1 small | yellow or green sweet pepper, cut into strips |
| 1 small | lemon |
| 8 | eggs |
Fresh Italian (flat-leaf) parsley, shaved Parmesan cheese, and/or Italian seasoning (optional)
directions
1.
In small bowl cover dried tomatoes with boiling water; set aside. In large saucepan combine milk and chicken broth; bring just to boiling over high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Cook, stirring frequently, for 12 to 15 minutes until thick and creamy. Stir in grated Parmesan. Reduce heat to low; cover and keep warm.
2.
Meanwhile, drain tomatoes. In large skillet heat olive oil over medium heat. Add onion, zucchini, sweet pepper, and dried tomatoes. Cook 3 to 5 minutes or until tender. Remove from heat; cover to keep warm.
3.
In another deep large skillet, add water until half-full. Squeeze half of lemon into skillet. Cut remaining half into wedges; set aside. Bring water and juice to simmer. Break eggs one at a time into a small cup and slide into water Cook 4 eggs at a time in simmering water for 4 to 5 minutes until whites are firm and yolks are firm but still a little soft. Remove with slotted spoon; drain on paper towel-lined plate. Repeat.
4.
To serve, ladle polenta into bowls, top with zucchini mixture and 2 poached eggs. Sprinkle with fresh parsley, Italian seasoning and/or Parmesan cheese. Serve with lemon wedges. Makes 4 servings.
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